VEGETABLE PAD THAI
Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to introduce it to your diet. -Sara Landry, Brookline, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside., In a large skillet or wok, stir-fry tofu in 2 teaspoons oil until golden brown. Remove and keep warm. Stir-fry carrots and snow peas in remaining oil for 1-2 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set., Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.,
Nutrition Facts : Calories 404 calories, Fat 11g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 951mg sodium, Carbohydrate 59g carbohydrate (13g sugars, Fiber 9g fiber), Protein 20g protein.
VEGETABLE AND TOFU PAD THAI
Make this healthy version of the tasty Thai classic in less time than it takes to have it delivered. If you have fish sauce and aren't a strict vegetarian, substitute it for the soy sauce. It will give the dish deeper flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 14
Steps:
- Soak noodles according to package instructions; drain. In a small bowl, whisk together lime juice, soy sauce, chili sauce, and brown sugar.
- In a large nonstick skillet, heat 1/2 teaspoon oil over medium-high, tilting to coat pan. Add eggs, swirl to coat bottom, and cook until just set, about 1 minute. Transfer eggs to a cutting board, loosely roll up, and cut crosswise into thin strips. Add 4 teaspoons oil to skillet and heat. Add tofu in a single layer and cook until golden brown on both sides, 7 minutes, flipping halfway through. Transfer to cutting board.
- Add 1 1/2 teaspoons oil, carrots, garlic, and scallion whites to skillet and cook until softened, 5 minutes. Add lime-juice mixture and bring to a simmer. Add noodles and cook, stirring frequently, 1 minute. Add eggs and tofu and gently toss to combine. Season to taste with salt. Divide among 4 plates and top with peanuts, cilantro, and scallion greens. Serve with lime wedges.
Nutrition Facts : Calories 473 g, Fat 18 g, Fiber 4 g, Protein 20 g, SaturatedFat 3 g
VEGETABLE PAD THAI
Provided by Elaine Louie
Categories dinner, one pot, main course
Time 45m
Yield 2 servings
Number Of Ingredients 21
Steps:
- Place noodles in a bowl and cover with very hot tap water. Allow to sit for 30 minutes. Meanwhile, in a small bowl combine the lime juice, brown sugar, ground chilies, paprika, Thai chili sauce and soy sauce; reserve. Drain noodles well, rinse with cold water and set aside.
- Place oil in a wok over medium-high heat, and heat to 325 degrees. Add green beans and fry until wrinkled, about 1 1/2 minutes. Transfer beans to a plate, and discard all but 3 tablespoons of oil. Return to medium-high heat and add egg, stirring quickly to set it and scramble it slightly. Transfer to a plate and set aside.
- To the wok add red onion, bok choy, red bell pepper, Napa cabbage and scallions, tossing for 1 to 2 minutes. Add noodles and toss until coated with oil and almost softened. Add tofu, wrinkled beans and pad Thai sauce; toss until thoroughly heated.
- Drizzle in reserved lime juice mixture and toss for 5 seconds. Remove pan from heat immediately, then add scrambled egg, basil and cilantro mixture, and bean sprouts. Transfer to a heated serving platter, and garnish with peanuts and lime wedges. Serve immediately.
VEGETABLE PAD THAI
Any dried, flat rice noodles will work; find them in the Asian-foods section.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 10
Steps:
- Soak noodles according to package instructions. Drain. In a small bowl, whisk together brown sugar, lime juice, and soy sauce.
- In a large nonstick skillet, heat oil over medium-high. Add scallion whites and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add eggs (if using) and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. Add noodles and soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add egg mixture and toss to coat, breaking eggs up gently. Serve noodles with lime wedges, topped with scallion greens, cilantro, and peanuts.
Nutrition Facts : Fiber 1 g
VEGETABLE PAD THAI
With a perfect balance of flavors, there's good reason that this iconic Thai street-food dish is also one of the most popular takeout menu items. Made with salty, umami fish sauce, tangy tamarind paste, crunchy peanuts and tender rice noodles, this dish has everything going for it. Our version has lots of veggies plus a few shortcuts that make it friendly for home cooks.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cook the noodles according to the package directions. Strain, rinse with cold water, drain well and reserve.
- While the noodles are soaking, make the sauce for the pad thai. Whisk together the honey, tamarind concentrate, fish sauce and rice vinegar in a small bowl. Set aside.
- Preheat a wok over high heat. Gather all the mise en place for the dish in the order you will add the ingredients to the wok.
- Add 1 tablespoon of peanut oil to the hot wok, swirling from the top. Add the garlic, carrots and scallions and cook for 30 seconds, tossing with a wooden spatula. Add the cabbage and bok choy. Cook, tossing for 1 minute.
- Push everything to the sides of the wok, leaving an empty space in the center. Add another drizzle of oil if needed, then add the beaten eggs and scramble with a wooden spatula. Toss everything together.
- Add the noodles, reserved sauce, red pepper and bean sprouts. Toss to combine and cook until the sauce thickens to a syrupy texture, 2 to 3 minutes. Transfer to a large serving platter. Garnish with peanuts, cilantro and lime wedges.
SHRIMP AND VEGETABLE PAD THAI
Steps:
- Bring 4 cups of water to a boil. Place noodles in a large bowl and cover with the boiling water. Allow noodles to soak for 5 minutes, drain, and rinse with cold, running water for 30 seconds. Drain well and set aside.
- In a small bowl, combine the fish sauce, vinegar, sugar, red pepper, coconut milk, and if desired, the tamarind concentrate, stirring until the sugar is dissolved.
- Heat the sesame and peanut oils in a wok or large saucepan over medium-high heat. Just before the oil is smoking, add the shrimp and cook until pink, stirring constantly. Add the tofu, mushrooms, bean sprouts, carrots, red bell pepper, garlic, and reserved noodles, and cook until heated through, about 2 minutes.
- Pour the sauce mixture into the wok and toss until combined. Cook until the mixture is steaming and most of the liquid has evaporated. Add the peanuts and green onions and cook an additional 30 seconds.
- Remove the wok from the heat and season with the lime juice and cilantro. Serve hot with Sriracha, if desired.
ALL-VEGETABLE PAD THAI
A 'quick and easy to make' light, tasty dish. You could add Tofu or other high protein based foods to make it a more substantial meal. If you're interested in knowing more about the effects of the sprouting process, it actually improves many benefits that are already in the bean. The soaking/sprouting process increases the nutritional value of its' protein, which is required for many bodily functions from building bone and muscle tissue to carrying oxygen around the body. The vitamin content also increases in some beans, the vitamin C increases as the seed germinates which provides antioxidants to combat free radicals. The fibre content also increases substantially - fibre binds to fats and toxins and quickly flushes them from our system. It has a positive overall effect to say the least. As always, please check the labels to make sure that the products you use are suitable for your specific diets or allergies.
Provided by hello
Categories Asian
Time 20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients for the sauce in a bowl.
- Boil rice noodles for 5 minutes, drain.
- Heat oil in a wok. Add rice noodles, chopped vegetables, and prepared sauce. Toss well over high heat for 1-2 minutes.
- Top with chopped peanuts.
Nutrition Facts : Calories 290.4, Fat 7.9, SaturatedFat 1.1, Sodium 1041.8, Carbohydrate 51.1, Fiber 2.9, Sugar 16.4, Protein 5.7
VEGETABLE PAD THAI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Soak the rice stick noodles in tepid water for about 15 minutes. Remove them to a cutting board and cut into 4-inch pieces then place in a strainer to let all water drain off, and set aside.
- Coat the bottom of an omelette pan with a small amount of oil and pour off excess. Beat the eggs together and add to pan forming a thin layer, and cook as you would a thin omelette. Remove from heat and chop cooked egg roughly and set aside, keeping warm until ready to serve.
- Heat the oil over medium-high heat in a wok or large skillet and add garlic, onion, and red and green peppers, and cook for 2 minutes. One at a time, add the ground peanut, fish sauce, soy sauce, sugar and pepper powder, stirring the mixture the entire time. (Note: chicken, shrimp, or tofu can be added to this dish at the saute stage.) Add the noodles and be sure to stir! The noodles tend to burn if not continuously stirred. Check to see if the taste of the dish is suitable to you, if not, then add in either fish sauce or soy sauce (both salty), or sugar (sweet). (Here is where a matter of preference comes into play.) To serve, place the noodle mixture on a plate, top with cooked egg and garnish with bean sprouts, peanuts and cilantro.
VEGETABLE PAD THAI
Make and share this Vegetable Pad Thai recipe from Food.com.
Provided by ellie_
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring 6 cups of water to a boil and add noodles, stir and then cover and remove from heat. Let stand 4-5 minutes. Drain and rinse under cold water.
- In a small cup combine chili sauce, soy sauce, fish sauce and lime juice.
- In a large skillet heat 1 1/2 tablespoons oil over medium high heat. Stir in garlic and ginger and saute for 30 seconds. Stir in greens and cover for 2 - 5 minutes or until wilted.
- Stir in bell pepper, carrots and scallions and stir fry for 3-5 minutes or until crisp tender. Remove vegetables to a bowl.
- Return skillet to heat and add remaining oil. When hot add eggs and scramble them until set. Add to bowl with the vegetables.
- Return skillet to heat and add chili sauce mixture and bring to a boil. Stir in noodles and cook, tossing occasionally for 1 minute.
- Return vegetables and egg to skillet and cook tossing for 3-5 minutes or until hot. Stir in bean sprouts, if desired.
- Transfer to serving bowl and stir in cilantro. Top with peanuts if desired and serve with lime wedges.
Nutrition Facts : Calories 459.7, Fat 13.8, SaturatedFat 2.5, Cholesterol 187.4, Sodium 1578.1, Carbohydrate 67.5, Fiber 11.1, Sugar 12.2, Protein 18.7
CABBAGE VEGETABLE PAD THAI
Number Of Ingredients 17
Steps:
- Make the Sauce: in a small bowl, combine the sauce ingredients (vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, and chili garlic sauce), set aside. Heat a large pan on medium-high heat. Add one tablespoon of olive oil (reserve the other half for later). Then add sliced cabbage and cook for about 2-3 minutes or until cabbage is tender. Don't overcook the cabbage. It should be slightly crunchy with a tender bite. Remove the cabbage from the pan into a bowl and set aside. Carefully wipe the same pan and remove any remaining pieces of cabbage, then re-heat the pan on medium-high heat. Add the remaining olive oil and garlic. Cook the garlic until soft and translucent, about 1 minute. Add the carrots, bell peppers, and green onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetables until the egg is cooked. Add the cabbage back into the same pan, then add the sauce. Cook for about 1 more minute or until the cabbage is heated and cooked through. Then stir in the bean sprouts. Serve the warm cabbage pad thai with roasted peanuts and cilantro.
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